It's interesting that
the Canadian regulation appears to be even stricter
than the US one - according to the slightly dubious
National Post, see tinyurl.com/canhaglung,
While Canadians are allowed to eat most parts of
a sheep, lungs remain in a federally verboten
category that includes genitals, udders, spleens
and "black gut"
The very dubious NP is wrong. All those items, other than lungs, are
Poop - I was hoping for a case where we could lord
it over you guys, as in Hey, we can eat spleens,
and you can't.
legally edible offal. The only restriction is that they must be
labelled and sold separately and not be used in prepared meats
like sausages, wieners, bologna etc under the generic label
"meat by-products". There are similar restrictions on feet, brains,
and ears. I checked the CFIA website before responding, to be sure.
"Although several parts of a carcass may be salvaged and sold as
such for human consumption, their incorporation into prepared meat
products in a registered establishment would constitute
adulteration (e.g. spleens, brains). Refer to Section 21 of the
Meat Inspection Regulations, 1990 for more details."
Several is an odd term in this context. Seems your
drafters of legislation are no better than ours.
The Leber and Lungen I don't mind, but the
starchy part I'd not be so enthusiastic
about (disliking as I do tasteless sausages).
That of course is the whole premise behind derma or kishka ...
poor people stretching meat and fat with starch. I am not fond of
kishka either but do like English bangers, at least I like the ones
made for President's Choice that have generous seasoning and not too
much toasted bread crumbs in them.
It is said that bangers got their name from their
tendency to explode catastrophically when heated
rapidly, owing to the large amount of water in them
bound to starchy things such as bread. I'd put them
in the category of "once tasted, always avoided."
Boudin blanc, though, I kind of like.
Christie Good Thins [...] potato, spinach and garlic variety
Christie makes other varieties
We're looking forward to the reports.
I liked the first batch but the plain rice cracker ones are nasty,
being plain rice crackers.
I was never enthusiastic about rice crackers,
but once upon a time United had a club in the
basement of the San Francisco airport. The food
was negligible, but when Virgin Atlantic started
flights between there and Tokyo, both obvious
Atlantic destinations, it subcontracted lounge
operations to United, and the catering improved
each day shortly before each Narita departure.
Among the snacks was a soy-mirin-glazed rice
cracker that I found incredibly moreish. A small
amount of taste reflection yielded the fact that
these morsels had been deep fried.
$2.00 for a 100 g package but marked down 50%
a good buy at half price.
As dehydrated products can be 5-8x as nutritionally dense
as raw potatoes, the cost should be more justifiable.
But these are 20X at full price! And double or more my regular brands
of both crackers and chips.
Heh, I said more justifiable, not more than justifiable.
Title: Lite Tiramisu
That's like nonalcoholic beer or vegetable burgers.
Holiest roller
categories: mocktail
servings: 1
3 cilantro sprigs
3 seeded jalape˙o slices
3/4 oz fresh lime juice
3/4 oz fennel syrup
ice
4 oz nonalcoholic beer, such as O'Doul's
1 lime wheel, for garnish
1 cilantro leaf, smacked, for garnish
In a cocktail shaker, muddle the cilantro sprigs
with the jalapeno, then add the lime juice and
syrup. Fill the shaker with ice and shake well.
Fine-strain into a chilled, ice-filled collins
glass, stir in the beer and garnish with the
lime wheel and smacked cilantro leaf.
John deBary via foodandwine.com
Fennel Syrup
categories: ingredient
yield: 3/4 c
4 oz water
1/2 sm bulb fennel, 1/2" cubes
1/2 c sugar
Boil 4 oz water. Remove from the heat, add cubed fennel
and let steep for 6 min. Remove and discard the fennel.
Add sugar to the saucepan and bring to a boil, stirring
until dissolved. Remove from the heat, let cool and
transfer the syrup to a jar. Refrigerate up to 2 weeks.
John deBary via foodandwine.com
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